This is a very time consuming salad because the parsley has to be trimmed of the stems, washed mulitiple times and finely chopped. All the work is worth it because it tastes amazing.
4 Bunches of parsley
2 1/2 Large or 3 medium tomatoes
8 Green onions
1 Tablespoon dried mint leaves
1/2 Cup fine burghal
1/4 cup olive oil
1 tablespoon salt
3/4 cup lemon juice
1/8 teaspoon cayenne pepper (optional)
Rinse the burghal and soak in one cup of luke warm water for about 15 minutes or until tender. Drain water and set aside.
Trim all of the stems off of the parsley. Put the leaves in a bowl of luke warm water for about 5 minutes to to allow the dirt to settle to the bottom. Drain the water and repeat the process about 3 or 4 times until there is no more dirt/sand visible in the bowl. It may be easier to separate the dirt if you transfer the leaves to another bowl and then dump the water out.
Chop the parsley very fine. I bunch up the parsley with one hand and chop with the other to make it easier.
Chop the tomatoes and green onions.
Mix the parsley, tomatoes, green onions, and burghal in a bowl.
If you will be eating the salad within a couple of hours go ahead and mix the olive oil, lemon juice and salt in. I like to add the dressing about an hour before to allow the parsley to absorb the dressing.
If you will not be eating it immediately, you can add the dressing ingredients later so the salad will not wilt too much.
7/29/2013 09:19:51 am
I always leave the stems on; just chop them up finely and you've got all the more fiber. Much easier to prepare too.
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